Introduction

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Video available at:http://allrecipes.com/video/445/instant-potato-pancakes/detail.aspx?prop24=RD_RecipeVideo

Tips

Directions

Whisk together COLD water, egg and salt in a large bowl until salt has dissolved. Stir in dry potato flakes until incorporated and stiff consistancy. Stir in 2 tablespoon of chopped chives; season with black pepper and cayenne pepper.

Heat oil and butter in a large skillet over medium-high heat. Swirl the pan to combine.

Divide potato mixture into 8 equal portions and shape into pancakes. Place the pancakes in the pan and reduce heat to medium. Cook until a well-browned crust has formed onto the bottom of the pancakes, about 10 minutes. Flip each pancake and flatten slightly. Cook until other sides are browned, 7 to 8 more minutes. Transfer to plate; top each pancake with a dollop of sour cream and sprinkle each with remaining chives.